Half Boiled Eggs

This is a rather simple breakfast meal however making these eggs, timing is very crucial. I believed these half boiled eggs originated from the British during their colonial rule. As a Cook to the British master, Hainanese cooks had took these breakfast meal to a different twist after the British left. Some started Coffee Shop or what is commonly known as Kopitiam (pronounce as Ko.p.t.m quickly). Normally it goes with freshly roasted coffee or Hainanese tea and Kaya Toast. Kaya is a spread that consist of coconut milk, pandan leave, egg and sugar. Some would prefer just butter and sugar.

Most Chinese do not like these eggs but in Singapore, almost everyone knows these eggs however not many can perfect it correctly. Most of the failure to perfect these eggs is that the eggs had taken directly from the fridge and immediately tried to boil them. 

These eggs must be left at room temperature, take these eggs out from the fridge and leave it overnight. Boil a pot water, place the eggs in a bowl preferable ceramic as it absorb heat. Pour the hot water in till eggs are covered then drain. Then pour the hot water again in the bowl till the eggs are covered over and cover the bowl for five and a half minutes. The eggs should come out right and you can still scrap the egg whites from the shell. Seasoned it with white pepper and soy sauce, I prefer to use dark mushroom soy sauce as it gives a distinct flavour, it all depends on your preference. 

These eggs will taste good when it is still warm, dip it with toast or just go straight down your throat. 

Note: if you removed the eggs after five and a half minutes and not crack open, the eggs will continue to cook and the texture will be different. The method above is good for 2 eggs only, if more I can't grantee as I never tried it with more than 2 eggs  

 use a teaspoon to gauge your seasoning, normally this amount is good but I have friends who like it darker